Smoked Salmon Cakes with Creme Fraiche and Fried Capers

Smoked Salmon Cakes with Creme Fraiche and Fried Capers

These little cakes make the perfect appetisers, or are perfect in a salad bowl, wrap or burger. Created by @therese.spoon

Makes 6 cakes
Total Time 10 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 150g smoked salmon fillets
  • 1 egg
  • 30g bread crumbs
  • 1 clove garlic
  • 20g capers
  • 20g fresh dill
  • 2 stalks spring onions- chopped
  • Zest of 1 lemon
  • Salt & pepper


  • 100ml creme fraiche
  • Lemon juice- to taste
  • 1/2 tsp garlic powder


  1. Combine all of the ingredients for the salmon cakes in the Vitamix blender. Lightly whizz on the lowest setting until roughly combined. Using a tablespoon, form 6 small patties- having clean, damp hands will help!
  2. Heat a splash of olive oil in a large skillet over medium-high heat. Pan-fry the salmon cakes for 3-4 minutes on each side or until lightly golden.
  3. Whisk the ingredients for the dipping sauce together and transfer them to a small dipping bowl. Serve alongside the crisped salmon cakes and a slice of lemon. Scatter over with more dill and pan-fried capers.

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